Shrimp and Tomato Quinoa Salsa

Mar 13, 2018

Now here’s a real summery lunch idea to throw your way, Grilled Shrimp with a Tomato Quinoa Salsa. It’s so light and refreshing, but will give you the right amount of protein so you can survive the rest of your day.

This recipe is literally so easy, anyone can make it. Start by cooking your quinoa, by boiling 1 cup of water in a saucepan. When the water starts boiling, add the quinoa and cover your saucepan. Cover your quinoa and let it simmer for 15 minutes while you cook the shrimp.

If you don’t have an indoor grill, a kitchen hack we have found is using a panini press. It sounds ridiculous, but for something small like shrimp, it’s quick and easy...and you get those beautiful grill marks!

Grab a skillet and add a drop of EVOO and heat it up. With the remaining EVOO, brush the shrimps on both sides so that they are nice and shiny, and will get an even cook. Cook until they’re perfect and set them aside.

Once the quinoa is cooled and ready to be eaten as a salad, use a fork and fluff it up. Chop up some of your favorite veggies; we used tomatoes, cucumbers, red onions and some parsley to garnish. For a dressing, try our homemade recipe with lime juice, orange juice, parsley and salt and pepper.